Analysis of French and American oak chips with different toasting degrees by headspace solid-phase microextraction-gas chromatography–mass spectrometry-Reference-Cited by-同舟云学术

Analysis of French and American oak chips with different toasting degrees by headspace solid-phase microextraction-gas chromatography–mass spectrometry

Published:2007-11 Issue:1-2 Volume:1173 Page:10-17
ISSN:0021-9673
Container-title:Journal of Chromatography A
language:en
Short-container-title:Journal of Chromatography A

Author:

Bozalongo Ruth,Carrillo José David,Torroba Miguel Ángel Fernández,Tena María Teresa

Publisher

Elsevier BV

Subject

Organic Chemistry,General Medicine,Biochemistry,Analytical Chemistry

Reference30 articles.

1. Pyrolysis–gas chromatography/mass spectrometry of Quercus sp. wood

2. Fermentation of White Wines in the Presence of Wood Chips of American and French Oak

3. Sensory Descriptive Analysis of Red Wines Undergoing Malolactic Fermentation with Oak Chips

4. Sensory Descriptive Analysis Between White Wines Fermented With Oak Chips and In Barrels

5. Wine aging in bottle from artificial systems (staves and chips) and oak woods

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